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Gluten Free Baked Scotch Eggs Recipe

With Easter coming up in just 3 weeks, you might just find yourself with some hard-boiled eggs you need to use up. Of course you can make the standard deviled eggs or egg salad, but how about something a little different?

How about a Gluten Free Baked Scotch Eggs Recipe?

According to legend, the Scotch Egg was invented by the luxury London department store Fortnum & Mason way back in 1738 as a travelers’ snack for their affluent clientele – a very early form of fast food.

The Scotch Egg sort of fell from grace as a luxury picnic item to a stale, somewhat sketchy food item that could be purchased in petrol (i.e. gas) stations.

The Scotch Egg seems to be making a bit of a comeback, I’ve seen them popping up as a bar food item in some pretty swanky gastropubs. I had personally never had the pleasure of eating a Scotch Egg before, so I decided to try my hand at making some.

Directions

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.

Peel the hard-boiled eggs. Place the 2 raw eggs in a bowl and beat lightly.

Divide the sausage into 6 equal portions and shape into thin patties. Shape the sausage patties around the hard-boiled eggs.

Place the breadcrumbs in a shallow bowl or on a plate, add the salt and pepper, and mix. Roll the sausage-covered eggs first in the beaten egg mixture, then in the breadcrumbs, pressing lightly so the crumbs adhere. Place on the prepared baking sheet. Brush the eggs with some oil and bake for 30 minutes or until golden brown.

Servings:

A Gluten Free Baked Scotch Eggs Recipe that serves 6

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